Lemon Cream Cake

This week, my contributor CP Choong is back with a beautiful cake—lemon cream cake. Have you seen a better looking cake? As a non-baker, this lemon cream cake is probably one of the best looking cakes I have set my eyes on. So much so that I just wanted to grab it from my screen and eat it. It was baked with a swirl shape bundt pan and it was simply gorgeous!

Anyway, this is basically a butter cake with a little twist, using the French Genoise technique, which means that the cake is made using the sponge cake method and butter is added towards the end, unlike the traditional creaming of butter and sugar first. Cream is also used in the recipe so the cake is moist.

As its name suggest, this lemon cream cake is flavored with lemon zest from three lemons and some lemon juice, infusing the cake with a very nice citrusy and lemony aroma, which is enticing to the taste buds. If you love cakes, I think this lemon cream cake recipe will be great for you and your family. The prep time is only 30 minutes and the ingredients are simple, everyday ingredients. You just have to get a bundt pan if you want your cake to look as pretty as the pictures here.

Would like to try the recipe but grateful if you can give the measurements in grams or ozs. Recently I read in Women’s Weekly Australian version, all recipes are given in cups as well as in grams. Hope you will also in future indicate the measurements in grams. Thank you

G’day! Looks to be a moist, lovely cake; great presentation via the mold too!
I have made similar cakes but thank you as did not previous know about Genoise as the technique and love learning new things about all foods too!
Cheers! Joanne